Yakhni

• As a base for Yakhni Pulao: Yakhni serves as the cooking liquid, infusing the rice with a delicate, savory flavor and aroma. The meat used in the broth-making process is often incorporated into the pulao itself.
• In preparing Yakhni Shorba: This hearty soup utilizes yakhni as its primary liquid, often augmented with vegetables and spices for added complexity and nourishment; offering a warming and comforting meal.
• To braise meats and vegetables: Yakhni adds moisture and flavor as braising liquid, tenderizing the meat and enhancing the taste of vegetables.
• In sauces and gravies: Yakhni can be used to create light, flavorful sauces and gravies for dishes like stews and curries, providing depth without heaviness.
• As a sipping broth: Served on its own, yakhni makes a comforting and nourishing broth, especially beneficial when someone is feeling unwell or needs a light meal.

• Rich source of collagen, promoting joint health and skin elasticity.
• Provides essential amino acids crucial for muscle repair and overall body function.
• Supports gut health with easily digestible proteins and nutrients.
• Excellent source of minerals like calcium, phosphorus, and magnesium, vital for bone health.
• Can boost the immune system due to its concentration of nutrients and immune-supporting compounds.
• Hydrating and replenishing with electrolytes, aiding in recovery and overall well-being.

Yakhni, being a broth or stock, is best stored properly to prevent spoilage. Allow it to cool completely before storing. For short-term storage (1-2 days), keep it in an airtight container in the refrigerator. For longer storage (up to 3 months), freeze yakhni in freezer-safe containers or ice cube trays for single servings. Remember to label containers with the date. Reheat thoroughly before consuming.